CHOCOLATE PECAN DROP COOKIES
This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips and pecans.
- Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.
Nutrition Facts : Calories 188 g, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g
PECAN BARS
Steps:
- Preheat oven to 350 degrees F.
- Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
- In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
- Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
- Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
PECAN DROPS
Make and share this Pecan Drops recipe from Food.com.
Provided by LAURIE
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat over to 325.
- Mix together all ingredients.
- Drop by teaspoonful on ungreased cookie sheets.
- Bake 15-20 minutes until delicate brown color.
- If you like dust lightly with powdered sugar when cool.
Nutrition Facts : Calories 120.1, Fat 8.3, SaturatedFat 1.5, Sodium 29.8, Carbohydrate 10.4, Fiber 0.5, Sugar 3.4, Protein 1.2
PECAN DROPS
Make and share this Pecan drops recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 22m
Yield 54 cookies
Number Of Ingredients 7
Steps:
- Cream butter and shortening.
- Add sugar.
- Gradually add flour,then nuts and vanilla.
- Drop onto ungreased cookie sheets.
- Bake at 325 for 10-12 minutes,they do not brown.
Nutrition Facts : Calories 83.1, Fat 5.4, SaturatedFat 1.9, Cholesterol 4.5, Sodium 29.2, Carbohydrate 7.8, Fiber 0.3, Sugar 2.3, Protein 1
PECAN DROPS
These classic thumbprint cookies are so easy to make. Just roll balls of dough in chopped pecans, bake and fill with jam for a delicious treat.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield Makes 3 dozen or 36 servings, 1 cookie each.
Number Of Ingredients 7
Steps:
- Beat sugar and margarine in small bowl with electric mixer on medium speed until light and fluffy. Add egg product and vanilla; beat 1 minute. Add flour; mix well. Cover and refrigerate 1 hour.
- Preheat oven to 350°F. Shape dough into 36 balls, each about 1-1/4 inches in diameter; roll in pecans, pressing into dough. Place, 2 inches apart, on greased baking sheets. Indent center of each ball with thumb or back of wooden spoon. Bake 10 minutes; remove from oven.
- Spoon 1/4 tsp. jam into each cookie indentation. Bake an additional 2 to 5 minutes or until lightly browned. Remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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